Vegetable and Pesto Sandwiches w. Cashew Cheese (for the fireworks!)
I’ve been having a very busy summer so far with the kids home and no summer camps lined up. I regret it a little bit each day but we are also having a lot of fun together. We’ve been to the beach, put up a pretty big pool in our yard, saw some fireworks, went to the State Fair and are gearing up for our annual vacation to the Jersey Shore in a little bit. In between all of this I’ve been cooking up a storm. I have a new museli recipe ready to go, some smoothies, a blended coffee drink, a protein packed tomato sauce that is delicious on pizza and the kids have no idea what’s in it, a kale salad and a quinoa salad. I’m pumped about all of it. I also have to finish my eating out recap of Austin, Tx. I’m still dreaming of Bouldin Creek Cafe and Arlo’s. In the meantime here are some of our summertime eats from the last month. We’ve been eating quite well and I desperately need to get back to the YMCA!
Veggie Loaded Caesar Salad
Romaine, cucumbers, orange bell peppers, red onions, sunflower seeds, capers, nooch and a Just Mayo based Caesar dressing. This was very refreshing on a hot day.
Vanilla Peanut Butter Banana Milkshake
We enjoyed these Milkshakes after the Caesar Salad above.
4th of July plate
We celebrated the 4th of July, at home, potluck style with my parents. I made the kale salad and quinoa-chickpea salad along with Field Roast Sausage Rolls and my mom made the potato salad (alway’s leaving some without mayo for me so I can add my own vegan mayo) and some delicious baked beans. You can find the baked beans recipe here!